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Chef John's Rosemary Shortbread Cookies
April 30, 2020

Delicious and easy! Like another reviewer I used the food processor for EVERY step including mixing in flour. I was careful to process as little as possible. After refrigerating the finished dough for 10-15 min, I rolled into a log about 2” in diameter. I then took a sharp knife and sliced off 1/4” slices of cookie. This allowed them to be very uniform and was so much easier. I also added about 1T lemon zest and some fresh lemon juice - about 3T. I baked 50 min on 275 convection (I usually reduce temp by 25 on convection bake mode). Really different than standard shortbread but so much more interesting! Thanks Chef John - I love all your recipes! Posting pic now.

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